Kibbeh nayeh is a kind of middle eastern steak tartare and is a great favourite on the mezze table. It uses the best-quality lamb, pounded or minced to a fine paste with onion, burgul and spices, and served with a drizzle of fruity olive oil, salad onions, fresh mint and plenty of Arabic flatbread.

The traditional spice for kibbeh nayeh is allspice — although in Aleppo they like a touch of chilli heat. This recipe is entirely my own creation, and we love the freshness that the herbs and green chilli add. You can prepare the mixture up to 2 hours ahead of time, keeping the meat separate from the other ingredients.

Method

Soak the burgul for 5 minutes in just enough cold water to cover it. Drain it well through a sieve, then tip it into a tea towel and squeeze out as much water as you can. Tip into a mixing bowl.

Put the onion, chilli and fresh herbs through a mincer — it will come through as a green slush. Add to the burgul. Stir in the salt, a few grinds of pepper and the chilli powder. Roughly chop the meat, then put it through a mincer twice.

When you’re ready to eat, add the meat and ice cubes to the burgul mixture. Mix well with your hands. As the ice dissolves, it will bind everything together into a smooth, sticky paste. Tip onto a plate and spread into a smooth, shallow layer reaching right up to the rim. Use the back of a spoon or a knife to make dimples or lines in the surface to decorate, and drizzle with extra-virgin olive oil before serving. It is also delicious with yoghurt cheese, although most Lebanese would throw up their hands in horror at this unorthodox accompaniment.